I love a bright asparagus salad! This version features shaved asparagus ribbons tossed with chickpeas, sliced almonds and crumbled feta. Light, crunchy brioche croutons add wonderful texture, and a honey mustard vinaigrette brings it all together with tangy-sweet flavor.
Spring salads are finally here!
This salad is full of crisp, contrasting textures and fresh spring flavor. It’s simple to assemble and makes a lovely addition to any spring meal or an elegant option for Easter brunch.
Asparagus is one of my favorite seasonal vegetables — versatile, bright and naturally crisp. In my house we enjoy it many ways; shaving the spears into thin ribbons is a favorite because the asparagus becomes tender yet still maintains a satisfying bite when dressed.
The shaved ribbons pair beautifully with hearty toppings: chickpeas for protein and texture, toasted sliced almonds for crunch, and salty crumbled feta for creaminess. I also love adding brioche croutons for a delicate, buttery crunch.
To make the asparagus ribbons, use a vegetable peeler and shave along the stalks, leaving the tips whole. Moving the peeler back and forth creates long, tender ribbons that hold the dressing nicely.
We top the salad with:
- Chickpeas
- Sliced almonds
- Crumbled feta
- Brioche croutons, broken into pieces for an even crunch
Brioche croutons are especially delicious here — the buttery, pillowy bread crisps up in the oven into light, crunchy bites. I like breaking the croutons into smaller pieces so the salad gets an even distribution of crunchy bits across every forkful.
The honey mustard vinaigrette is tangy, slightly sweet and a perfect match for the salad components. It’s quick to whisk together and stores well in the fridge for several days.
This salad also makes a great base for adding leftover roasted chicken or shrimp if you want a heartier main dish. It pairs nicely alongside simply prepared salmon or roasted vegetables for a spring supper.
It’s beautiful on the table and full of fresh spring flavor.
Asparagus Salad with Brioche Croutons
Asparagus Salad with Brioche Croutons
Ingredients
- 3 cups brioche bread cubes
- 1 to 2 tablespoons olive oil
- kosher salt and pepper
- 1 pound asparagus spears
- 1 can chickpeas, drained and rinsed
- ¼ cup crumbled feta cheese
- ¼ cup sliced almonds
Honey Mustard Vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 2 garlic cloves, finely minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Instructions
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Preheat oven to 400°F. Spread brioche cubes on a baking sheet, drizzle with olive oil, toss to coat and season with salt and pepper.
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Bake 10–12 minutes, until golden and crunchy. While croutons bake, prepare the salad.
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Shave the asparagus with a vegetable peeler by running it along the stalks to create thin ribbons. Leave the tips whole and add them to a large bowl with the ribbons.
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Add chickpeas, feta and sliced almonds. Season with salt and pepper, then drizzle the honey mustard vinaigrette over the salad. Top with brioche croutons, breaking some into smaller pieces, and serve.
Honey Mustard Vinaigrette
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Whisk together apple cider vinegar, honey, dijon mustard, minced garlic, salt and pepper. Continue whisking while slowly streaming in the extra virgin olive oil until the dressing is emulsified. Store in a sealed container in the fridge for up to a week.
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Crispy & crunchy!